Lay 2 sheets of foil out on 2 baking pans. Grease trays with butter (or spray with cooking oil).Set aside.
In a large heavy bottom saucepan butter inside of pan(or spray).Place sugars, corn syrup and salt in saucepan and cook over medium heat. Stirring frequently, bring to a boil-stop stirring when it boil,let it cook until soft ball stage.( or 250^ on a candy thermometer).
Remove from heat and add the butter, beat with a wooden spoon until completely incorporated. Add cream and beat until incorporated as well.
Return mixture back to medium heat- boil and cook until it again reaches 242^. Remove from heat and beat with a wooden spoon until thick and it has lost its gloss about 2 minutes.
Working quickly, spoon 1 Tables spoon of hot mixture in 12 places on each of the prepared pans at 3-inches apart.Top each praline spot with a piece of sausage;then top each sausage piece with another spoon of the praline until all the sausage is used up. Sprinkle a little salt on top of each candy piece.
Alternate recipe replace dried sausage with cooked bacon or peanuts, walnuts, almonds or pecans.
Cool at least 30 minutes. Wrap in waxed paper.
Keep praline mixture soft over warm water in a pan like a double boiler.Do not get water in praline.